Which of the following is a primary goal of food service sanitation practices?

Preventing foodborne illnesses is a primary goal of food service sanitation practices because ensuring the safety of food served to consumers is critical for public health. Sanitation practices are designed to eliminate or reduce harmful bacteria, viruses, and other pathogens that can contaminate food and cause illness. These practices include proper handwashing, cleaning and sanitizing surfaces, cooking food to the appropriate temperatures, and storing food safely. By focusing on preventing foodborne illnesses, food service operations can help protect customers from health risks, enhance their reputation, and comply with health regulations.

Maximizing profits, increasing food variety, and reducing food waste are important considerations in food service operations but they are not the primary focus of sanitation practices. While good sanitation can contribute to profitability and customer satisfaction, the overarching purpose of these practices is to safeguard the health of those consuming the food.